Chicken Enchilada Soup

Why You’ll Love This Recipe

• Rich and Flavorful: Combines the savory taste of enchiladas with the warmth of a soup.

• Versatile: Can be made on the stovetop, in a slow cooker, or using an Instant Pot.

• Customizable: Adjust the spice level and toppings to suit your preferences.

• Quick and Easy: Ready in about 30 minutes, making it perfect for busy weeknights.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 pound boneless, skinless chicken breasts

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (14.5 oz) can diced tomatoes

• 1 (4 oz) can diced green chilies

• 1 (10 oz) can red enchilada sauce

• 3 cups chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon dried oregano

• Salt and pepper, to taste

• 4 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• Optional toppings: sour cream, chopped cilantro, sliced jalapeños, tortilla strips, lime wedges

directions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened, about 5 minutes.

2. Add Chicken: Season the chicken breasts with salt and pepper. Add them to the pot, cooking until browned on both sides, about 5 minutes per side.

3. Combine Ingredients: Add black beans, corn, diced tomatoes, green chilies, enchilada sauce, chicken broth, cumin, chili powder, and oregano to the pot. Stir to combine.

4. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld.

5. Shred Chicken: Remove the chicken breasts from the pot. Shred them using two forks and return the shredded chicken to the soup.

6. Add Cream Cheese: Stir in the softened cream cheese until fully melted and incorporated into the soup.

7. Finish Soup: Add shredded cheddar cheese to the soup, stirring until melted and the soup is creamy.

8. Serve: Ladle the soup into bowls and garnish with your choice of sour cream, chopped cilantro, sliced jalapeños, tortilla strips, and lime wedges.

Servings and timing

• Servings: Approximately 6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Spicy Version: Add diced jalapeños or a dash of cayenne pepper for extra heat.

• Vegetarian Option: Substitute chicken with additional beans or tofu.

• Dairy-Free: Omit the cream cheese and cheddar cheese, using coconut milk or a dairy-free cream alternative.

• Thicker Soup: Blend a portion of the soup and return it to the pot for a creamier texture.

storage/reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Allow the soup to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat on the stovetop over medium heat, adding a splash of chicken broth if needed to reach desired consistency.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a convenient option. Add it after the soup has simmered to heat through.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Ensure that the enchilada sauce used is labeled gluten-free.

Can I make this soup in a slow cooker?

Absolutely. Sauté the onions and garlic, then add all ingredients to the slow cooker. Cook on low for 6 hours or high for 3 hours. Shred the chicken and stir in the cream cheese and cheddar cheese before serving.

Can I use frozen corn?

Yes, frozen corn works perfectly. There’s no need to thaw; just add it directly to the soup.

How can I make this soup spicier?

Increase the amount of chili powder or add a diced jalapeño to the soup for added heat.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used. They will add a slightly different flavor and texture but will still work well in this recipe.

How do I prevent the soup from curdling when adding cream cheese?

Ensure that the cream cheese is softened before adding it to the soup. Stir continuously to help it melt evenly.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.

What toppings go well with this soup?

Toppings such as sour cream, shredded cheese, chopped cilantro, sliced jalapeños, and tortilla strips complement this soup well.

Can I use canned chicken?

Yes, canned chicken can be used. Drain and shred before adding to the soup.

Conclusion

Chicken Enchilada Soup is a comforting and flavorful dish that brings the beloved tastes of chicken enchiladas into a hearty soup form. With its creamy texture and customizable toppings, it’s a perfect meal for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this soup is sure to satisfy.